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Mixed Bean Salad Recipe

4.8 from 84 reviews

A refreshing and nutritious Mixed Bean Salad packed with colorful vegetables and a zesty cumin-coriander dressing. This easy no-cook recipe is perfect as a light lunch or a side dish, combining protein-rich beans with fresh herbs and tangy lime juice for vibrant flavors.

Ingredients

Scale

Beans

  • 3 cans (15-ounce each) of any kind of beans, drained, thoroughly rinsed, and drained again

Vegetables & Herbs

  • 1 red bell pepper, seeded and diced
  • ½ of a red onion, minced
  • 1 medium tomato, seeded and diced
  • 1 clove garlic, minced
  • 1 handful of cilantro, chopped

Dressing & Seasoning

  • 1 teaspoon apple cider or sherry vinegar
  • Juice of 1 lime
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper, to taste

Instructions

  1. Prepare the vegetables and beans: In a large bowl, combine the drained and rinsed beans with the diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro. Mix them together thoroughly.
  2. Make the dressing and combine: Add the apple cider or sherry vinegar, fresh lime juice, olive oil, ground cumin, ground coriander, salt, and pepper to the bean and vegetable mixture. Stir well to evenly coat all ingredients.
  3. Rest to allow flavors to meld: Let the salad sit at room temperature for at least 10 minutes to allow the spices and acidity to infuse the ingredients, enhancing the flavor before serving.

Notes

  • You can use any combination of canned beans such as black beans, kidney beans, chickpeas, or white beans for variety.
  • For extra crunch, consider adding chopped cucumbers or celery.
  • This salad can be refrigerated for up to 2 days, but best served fresh.
  • Adjust the amount of lime juice and vinegar to your taste preference.
  • Serve with warm pita bread or over a bed of greens for a fuller meal.

Keywords: mixed bean salad, vegan salad, bean salad, healthy salad, no-cook recipe, easy salad, gluten-free salad